"IN THE BEGINNING GOD CREATED THE HEAVEN AND THE EARTH" - Genesis 1:1
   
   
   
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coir products
Coir is a natural fibre extracted from coconut husk and used in products 
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Spices products
Cardamom is one of the world’s very ancient spices. It is native to the East.
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Herbal products
Aloe commanly known as Kumari or Kanya which means Virgrin Girl"
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Sage
Sage
Sage is native to the northern Mediterranean coastal areas of southern Europe and it still grows wild on hills in Dalmatia, a region of Croatia on the Adriatic Sea that is famed for the quality of its sage. Sage has been cultivated for millennia, its therapeutic virtues being mentioned by Theophrastus, Pliny and Dioscorides who called it elelisphakon, one of sage's many ancient names along with elifagus, lingua humana, selba and Salvia. The botanical name for its genus, Sabla, is derived from the Latin salvere, which means to save or to heal, so given to sage because of its medicinal properties.
In the ninth century, the emperor Charlemagne had it grown on the imperial farms in central Europe and during the Middle Ages, sage was considered to be an indispensable medicine. In sixteenth century England sage tea was a popular beverage before conventional tea became commonplace, and for those desiring something a little stronger, a brew called sage ale was made. The Chinese were so fond of European sage tea that in the seventeenth century Dutch traders could command in payment for sage leaves, three to four times their weight in China tea. By the nineteenth century the benefits of including sage with rich and fatty foods were being fully appreciated and although some believed the flavor to be harsh, crude arid only fit for peasants, it found its way in varying proportions into most Western cuisines.
 

Spice Description
Sage is a hardy, erect, perennial that grows to around 35 in. (90 cm) tall with wiry, green and purple-hued stems and a base that becomes woody over two or three years. Sage leaves are about 3 in. (8 cm) long and in. (12 mm) wide, gray-green, rough yet downy and pebbly-textured on top. The underneath is deeply veined and filigreed like an opaque cicada's wing. As the leaves mature and harden their greenness turns to a soft, silvery gray Long sterns bear the purple, lipped flowers in autumn, a natural attraction to bees, which produce a much-valued sage honey in sage's native Dalmatia on the shores of the Adriatic Sea. Sage has a high pungency level similar to that of rosemary and thyme with an aroma that is fresh, head clearing and balsamic. The flavor is herbaceous, savoury and astringent with hints of peppermint.
There are around 750 varieties of Salvia, however it is the garden sage that is of primary culinary importance. Clary sage is a sparser variety, little used these days, with foliage that is more rust-colored and has bluish-white to white flowers. Purple leaf sage is grown more for decorative purposes, as is a red flowering variety.
Another red-flowered sage is the aptly named pineapple sage and there is even a garlic sage with tall, yellow-white flower clusters and a rank, garlic aroma. Dried sage leaves retain the characteristic aroma and flavour of fresh sage so well, they seem just like a concentrated version. These are most often seen as 'rubbed' leaves, which are light-gray in color with a fluffy, springy texture.
Because sage plants become extremely woody after a few years, even with regular cutting back, they need to be replanted every three years. Layering is an efficient method of propagating sage, when a section of long, lateral stem, still growing from the plant, is bent down and buried in the soil a few centimeters deep. When roots have formed, it is cut away from the main plant and replanted. In Dalmaua, sage is gathered before flowering and hung in dark, well-aired places to dry. The stems are then rubbed to remove the leaves. Due to their high oil content and the fluffy structure of the leaf, even when properly dry to less than 12 per cent moisture, rubbed sage leaves will not feel as crisp as many other dried herbs.

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